Mix 2 cups of stone-ground whole wheat flour (atta) with ¾ cup of warm water into a soft, non-sticky dough, adding a little more water if needed. Knead for 1-2 minutes, cover, and rest for at least 30 minutes.
Divide into 8 balls. Dust each with flour and roll it into a 7-8in / 18-20cm round, shaking off the excess flour.
Heat a griddle or skillet over medium-high heat until hot but not smoking. Cook each chapati on both sides, brushing it with some of 2 tablespoons of ghee and pressing gently so it puffs. Stack them, partly covered.
